Photo: Erik Putz
Who can resist the flavours of summer? This watermelon and raspberry smoothie does not disappoint.
2 cups cubed watermelon
1 cup frozen raspberries
1 cup vanilla yogurt
2-inch pieces cucumber, sliced
2 tbsp lime juice
1 tbsp honey
Combine all ingredients in blender. Whirl until smooth. Garnish with raspberries.
Calories 119, Protein 4g, Carbohydrates 23g, Fat 2g, Fibre 3g.
Chop a whole watermelon and freeze cubes in a single layer on a baking sheet. Store in resealable freezer bags for future smoothies. This is especially genius for watermelon that’s sweet, but not great in the texture department.
This recipe originally appeared in our September + October 2017 issue. Image by Erik Putz.
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